Tuna salad makes a great keto lunch, and this recipe is quick and easy.
We make tuna salad on a regular basis at our house, and it’s great for the keto dieters in the house and non-keto folks, as well! Keto, Primal, Paleo, and Gluten Free, this recipe works for everyone in our household.
You can include the hard boiled eggs in this tuna salad or leave them out if you are strapped for time.
This recipes scales easily, so you can make a small batch for a quick lunch if you want. We sized the ingredient list with meal prep in mind, so you can make enough for several people to eat throughout the week.
Our website can scale recipes for you. Just adjust the number of servings you want to make.
The type of mayonnaise is very important to us.
For keto, make sure you use real, full-fat mayonnaise. We think avocado oil mayo is the healthiest option, as most conventional mayonnaise is made with soybean oil. Industrially processsed oils (like soybean, corn, vegetable, cottonseed and canola, to name a few) are inflammatory and not good for anyone. We avoid them whenever possible! If we do consume processed oils, we always know it because we get a stomach ache right away. No thanks!
If you can get farm-fresh eggs from pastured chickens, you’ll be doing yourself another favor! Pastured eggs are higher in micronutrients and omega-3 fats. Their brightly colored yolks are so different from conventional eggs, the first time you see them side by side it’s a bit shocking.
How do you eat keto tuna salad when you’re keto? With a spoon!
We don’t miss the bread or the sandwich aspect, but if you do, there are options.
Lettuce wraps are great if you want to be able to pick it up like a sandwich. Cucumber slices work if you want to spread it or dip it like a cracker. A scoop on top of fresh salad greens is wonderful, too! Let us know in the comments how you enjoy your keto tuna salad. We love new ideas!
Keto Tuna Salad Recipe
- Perfect hard boiled eggs can be a trick. Too long and the yolks are too tough and greenish. Too short and they are soft boiled - not good! Follow these steps and you'll get perfect eggs. Place eggs in a large pot with enough room for them to move around. Add cold water to cover the eggs by about an inch and a splash of vinegar. Cover tightly and place on stovetop. Bring to a boil on high heat, watching carefully. (It will take about 10 minutes.) As soon as it comes to a boil, turn the heat off but don’t remove the lid. Start a timer for 10 minutes. When the ten minutes are up, drain the hot water and rinse the eggs in a colander with cold water until they are cool enough to be handled. Return to the cooled pot or a bowl, add just enough water to cover, and add a layer ice cubes on top of the eggs. Leave while you mix the other ingredients together. Drain off the water and they are ready to peel!
- Dice up your celery, red onion and garlic. Combine with tuna, mayo, dijon and apple cider vinegar.
- When your eggs are cooled, peel them and roughly chop. Stir into the tuna mixture and you're done!
Nutrition - Not laboratory tested.
If you like the recipe below, please take a moment to Rate this recipe and Share it. We work so hard on publishing these recipes, and those little acts of kindness mean the world to us.